My Hungarian dishes are created by me, not a set in stone recipe guide. Many are from my imagination. But most are based on my childhood memories. Both my parents were excellent cooks and gardeners, with generations before them who knew how to cook and grow good food. Many of these soups and stews are based on my family’s style and method of cooking, yet, there is a very strong global fusion in what I make, because I’m intensely curious about the world. I find food defines regions and cultures so much better than political borders ever could. I think my style of cooking mostly resembles Northern Italian, French and a little German, with a touch of paprika. Not as rich or heavy as Hungarian cuisine sometimes can be. While I don’t have the exact recipes from my Mother, because she always left something out, a secret or important element when she gave me a written recipe. When I called her out on it, saying it doesn’t taste the same, her classic answer always was, “Well, because I don’t want the children thinking you make it better than Nana. And to her it made perfect sense.
“Vaal, because I don’t vant da cheeldran tinking you make it bettoor dan Nana!”
Link to spinach barley post
Link to egg salad sandwich
mizandie.com 